View the 10-year timeline infographic here. Trace the development of Foods from its origins with remarkable events.
Foods is launched, initially as a quarterly journal. Prof. Dr. Charles Brennan is the founding Editor-in-Chief. The inaugural volume is released.
Prof. Dr. Christopher J. Smith serves as the Editor-in-Chief.
Foods is indexed by the Emerging Sources Citation Index (ESCI) in Web of Science.
Foods becomes a monthly journal and is covered by PubMed.
The following eight sections are added: Food Processing and Technology; Food Physics and (Bio)Chemistry; Food Analysis; Food Microbiology; Food Function and Nutrition; Meat; Dairy; Grain.
Foods is accepted for inclusion in Scopus and Science Citation Index Expanded (SCIE).
Foods receives its first impact factor of 3.011, and is ranked 35/136 (Q2) in the category ‘Food Science & Technology’ in SCIE.
The 2019 impact factor is 4.092. Foods ranks 27/139 (Q1) in the category "Food Science & Technology" in SCIE.
Two new sections, "Food Packaging and Preservation" and “Foodomics”, are established.
Foods holds the 1st International Electronic Conference on Food Science and Functional Foods from 10–25 November 2020.
1st e-conference
Prof. Dr. Arun K. Bhunia serves as the Editor-in-Chief.
Six new sections, "Food Toxicology", "Food Systems", "Food Biotechnology", "Foods of Marine Origin", "Plant Foods" and "Drinks and Liquid Nutrition", are established.
The 2nd International Electronic Conference on Foods—"Future Foods and Food Technologies for a Sustainable World"—is held on 15–30 October 2021.
